SHARK WEEK IS HERE!
I am so terrified of these creatures yet I am highly fascinated with everything to do with sharks. I blame the terrified part on my two older sisters who made me watch Jaws at the tender age of 5. This fear has been with me ever since, so when I swim in the ocean I tend to SCREAM bloody murder if the smallest piece of seaweed brushes up against my leg. I am close to being 30 years old yet I still have to look away when the Jaws movie commercials come on. WEAK…….
The big debate is “Would you get in a steel cage to check out sharks?” I feel that it would be neat and that I would be safe if I were to be in cage but what if I started to hyperventilate while under water. Can sharks smell fear because they would be all over me? I even took a scuba diving course in college to help me be more comfortable in the water. I’ve gone scuba diving once but I didn’t see any sharks thank goodness or I would have freaked out!
Well this dish is certainly not made with shark meat but rather delicious chicken. Something that I do not fear. It’s stuffed with two cheeses and jalapeno slices then wrapped and sealed with bacon. This chicken dish is definitely a big winner in our family. Ok, there may be only two of us in the Wied household but our votes come highly recommended.
Jalapeño Cheese Stuffed Chicken
1/3 cup Queso Panela, shredded
1/4 cup chive and onion cream cheese spread
3 jalapeños, deseeded and deveined
2 boneless chicken breasts
5-6 slices bacon
Turn on the grill to a medium heat.
In a small bowl combine the queso cheese and cream cheese.
Cut each chicken breasts down the center but leave one side intact.
Open each chicken breasts and spread 1/2 the cheese mixture onto one side of each chicken breasts.
Place strips of the jalapeño on top of the cheese mixture.
Close the chicken breasts and season each side with salt.
Fasten the ends and middle of chicken breasts with toothpicks.
Now wrap the bacon around each chicken breasts and fasten with toothpicks to ensure it holds.
Cook on grill turning every 4-5 minutes until done.
There may be flare ups due to bacon fat and cheese drippings.